Badam Pak (Almond Fudge)

No gujarati celebration is complete without Badam Pak. It’s such a popular Indian dessert often eaten at festivals and celebrations. It brings back fond memories of my Granny. She always made the best badam pak and it was her little tradition to make it over Diwali for the family when we visited her. Her method of making this was unique (and time consuming) as it involved removal of the skin. Most people make this with the skin on, which is fine also, but my Granny preferred it without. It did however, taste delicious!

I never had the opportunity to ask her how she made it, which I regret now as the original recipe was never passed down. I do however know the ingredients and so have put this together based on what I know about making Indian desserts. Hopefully Granny Spicella would be proud of me if she tried this 🙂

This recipe is dedicated to her.

Badam Pak (Gujarati Almond Fudge)

Spicella Recipes

A sweet almond delight, often enjoyed during festivals and celebrations. This particular recipe is made with the almond skin removed, just how my Granny used to like it.

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Course Dessert

Cuisine Indian

Servings 6

Equipment

• Heavy bottom saucepan
• Spring bottom baking tin

Ingredients

  

• 200 g Almonds (skinned, roasted & ground)
• 70 g Demerera sugar
• 50 g Milk Powder
• 135 g Ghee or unsalted butter
• ½ tsp Ground cardamom

Instructions

 

• Soak the almonds in warm water for 1 hour. Remove and pull of the skin. Skip this step if you prefer to keep the skin on and go to step 3.
• Drain the water and remove the skin.
• Roast almonds in the oven for 10 minutes on a preheated oven at 180C degrees (fan assisted).
• Allow the almonds to cool. Once cold, grind the almonds into a fine powder-like consistency.
• In a hard bottom saucepan, heat the ghee/unsalted butter. Once this starts to sizzle, add the milk powder, almonds and ground cardamom. Stir often to avoid the mixture from sticking.
• Keep stirring for about 5 minutes and until the oil starts to separate.
• Lastly, mix in the demerera sugar. Adding this ingredient at the end will give the badam pak a crunchy texture. Stir for about 2 minutes and once fully combined, empty the contents into a greased tin and flatten evenly using a palette knife of or flat edged utensil. for the badam pak to set.
• Allow the badam pak to set and cool. Serve as small cubes or slices, as I've done. After all, the smaller they are, the more you can have, right? 😉

Keyword Almond dessert, Almond fudge, Badam Pak, Badampak

Tips on making Badam Pak (Almond Fudge)

• Once you’ve added the milk powder, ground almond and ground cardamom, stir the mixture frequently enough so it doesn’t stick to the pan. You’ll know once the mixture is ready as the fat starts to appear and separate from the mixture.
• Set the mixture in the spring tin as quickly as possible. Ensure to pat the mixture down, minimising any air between the ingredients and so it’s fully compressed and formed when cooled. Otherwise it may turn out crumbly.